1 tablespoon canola oil
1 large celery stalk with leafy tops - thinly
sliced
1 small garlic clove - chopped
2 tablespoons flour
1 cup thinly-sliced green onions
3 cups skim milk
2 jars oysters - (8 oz ea) - drained, and liquid
reserved
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce

Heat the oil in a medium saucepan over medium heat. Add the celery and garlic and saute until they begin to soften (about 2 to 3 minutes). Mix in the flour, then 1/2 cup of the green onions, and stir for 2 minutes. 

Gradually mix in the milk and reserved oyster liquid. Stir until the soup  omes to a boil and thickens. Add the oysters and Worcestershire sauce and simmer until the edges of the oysters begin to curl, about 3 minutes. Ladle the soup into bowls. 

Garnish with remaining green onions and serve. Let people add a dash of hotpepper sauce if they wish. Serving size: 1 1/2 cups. 

Exchanges: 1 lean meat + 1 low-fat milk + 1/2 starch.

Per serving: calories - 213; calories from fat - 75; total fat - 8g; saturated fat - 2g; cholesterol + 70mg; sodium - 247mg; carbohydrate - 19g; dietary fiber - 1g; sugars - 13g; protein - 15g.

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